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Sujihiki

A slicer ('sujiihki' in Japanese) is a valuable tool for skinning, trimming and/or portioning proteins (a fillet of salmon or turkey breast). Depending on the length, these blades can be used as utility blades or a larger slicers that are primarily used for portioning proteins. Some even prefer using these blades as all-purpose chef's knives due to their versatile blade geometry! For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.

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Hitohira Hiragana WS Sujihiki 210mm Pakka Handle

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Hitohira Imojiya ST Tsuchime Damascus Sujihiki 240mm Imitation Mahogany Handle (Yo)

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Hitohira Imojiya TH Stainless Sujihiki 240mm Pakka Handle (Wa)

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Hitohira Imojiya TH Stainless Sujihiki 270mm Pakka Handle (Wa)

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Hitohira KH Stainless Sujihiki 240mm Imitation Mahogany Handle

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Hitohira SKR Stainless Sujihiki 270mm Cherry Wood Handle

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Hitohira TD Blue #2 Stainless Clad Nashiji Yo Sujihiki 240mm Walnut Handle

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Hitohira Togashi White #1 Stainless Clad Kasumi Sujihiki 240mm Ebony Handle

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Hitohira Togashi White #1 Stainless Clad Kasumi Sujihiki 270mm Ebony Handle

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Hitohira Togashi White #2 Kurouchi Sujihiki 270mm Tagayasan Handle

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Hitohira Togashi Yohei White #1 Mizu Honyaki Sujihiki 270mm Ebony Handle (#064)

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Jiro Tsuchime Yo Sujihiki 210mm Tagayasan Handle (#665)

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Kanehide Bessaku Sujihiki 240mm Rosewood Handle

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Konosuke HD2 Sujihiki 270mm Ebony Handle (with Sheath)

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Konosuke HD2 Sujihiki 300mm Ebony Handle

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Konosuke HD2 Sujihiki 300mm Ho Wood Handle

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